This Passionfruit Crème Brûlée is a luxurious dessert that combines creamy richness with a burst of tropical tang. The velvety custard, infused with vibrant passionfruit, is perfectly balanced by a crisp, caramelized sugar topping. In just one hour, you can create a show-stopping treat that feels both indulgent and refreshing.
Each spoonful offers a delightful contrast of textures—silky smooth custard meets the satisfying crack of the caramelized crust. The bright, citrusy notes of passionfruit cut through the sweetness, making every bite irresistibly complex.
Whether for a special occasion or a weeknight indulgence, this dessert is sure to impress with its effortless elegance and unforgettable flavor.
Ingredients for Passionfruit Crème Brûlée
- ½ cup (4 oz/115 g) granulated sugar, plus extra for topping
- 4 large egg yolks, at room temperature
- ⅓ cup (2 ½ fl oz/71 ml) strained passionfruit pulp (fresh or store-bought)
- 2 cups (16 fl oz/480 ml) heavy whipping cream (substitute with coconut cream for a dairy-free option)
Step-by-Step Instructions
- Preheat the oven to 300°F (150°C). Place four 4 oz (115 ml) ramekins in a high-sided baking pan and set aside.
- Boil water in a kettle and keep it hot for later use.
- In a medium, heat-proof bowl, whisk together the sugar, egg yolks, and passionfruit pulp. Set the bowl near the stove.
- Pour the heavy cream into a heavy-bottomed saucepan and heat until it simmers (do not boil).
- While whisking the egg yolk mixture constantly, gradually drizzle the hot cream into the bowl. (Pour slowly to avoid curdling the yolks.)
- Strain the mixture into a glass jug with a pour spout, discarding any solids left in the strainer.
- Divide the custard evenly among the ramekins. Use a kitchen torch to pop any bubbles on the surface.
- Place the baking pan with ramekins on the middle oven rack. Carefully pour boiling water into the pan until it reaches halfway up the sides of the ramekins.
- Bake for 35-45 minutes, until the edges are set but the center is slightly jiggly.
- Remove the custards from the water bath and let cool to room temperature.
- Cover and refrigerate for at least 4 hours (or up to 2 days) until fully chilled.
- Before serving, sprinkle a thin, even layer of sugar over each custard.
- Use a kitchen torch to caramelize the sugar until golden brown. Let cool for a few minutes until the tops harden, then serve immediately.
Perfect Pairings: Serving Suggestions
This Passionfruit Crème Brûlée is a showstopper on its own, but you can elevate it further with a few thoughtful accompaniments. Serve with a side of fresh berries like raspberries or strawberries for a burst of color and tartness.
A sprig of mint or a drizzle of passionfruit syrup can add a refreshing touch. For a decadent twist, pair it with a glass of sparkling wine or a light dessert wine like Moscato.
Storage Secrets: Keeping It Fresh
Once prepared, these custards can be stored in the refrigerator for up to 2 days. Make sure they’re tightly covered with plastic wrap to prevent any odors from seeping in.
If you’ve already caramelized the sugar topping, it’s best to enjoy them immediately, as the sugar may soften over time. For longer storage, you can freeze the custards (without the sugar topping) for up to 1 month—just thaw in the fridge before serving.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the custard mixture a day ahead and refrigerate it overnight. This allows you to bake the custards the next day, saving time. If you don’t have a kitchen torch, you can caramelize the sugar under a broiler—just keep a close eye to avoid burning.
For an even quicker version, skip the water bath and bake the custards directly in the oven, though this may slightly alter the texture.
Equipment Essentials: Tools You’ll Need
For this recipe, a few key tools will make your life easier. A fine-mesh strainer ensures a silky-smooth custard, while a glass jug with a pour spout helps distribute the mixture evenly into ramekins.
A kitchen torch is ideal for caramelizing the sugar, but a broiler can work in a pinch. Don’t forget a high-sided baking pan for the water bath—it’s crucial for even baking and preventing cracks in your custards.
Recipe Variations: Get Creative
Feel free to experiment with different flavors to make this recipe your own. Swap the passionfruit pulp for mango, lime, or even raspberry puree for a unique twist. If you’re a fan of spices, add a pinch of cinnamon or cardamom to the custard mixture. For a tropical vibe, top with toasted coconut flakes alongside the caramelized sugar. The possibilities are endless!
Passionfruit Crème Brûlée Recipe
Ingredients
- ½ cup granulated sugar, plus more for topping
- 4 large egg yolks, at room temperature
- ⅓ cup strained passionfruit pulp
- 2 cups heavy whipping cream
Instructions
- Preheat the oven to 300°F (150°C) and place four 4oz (115 ml) ramekins in a high-sided baking pan. Set aside.
- Place a kettle of water over high heat and bring to a boil.
- In a medium, heat-proof bowl whisk the sugar, egg yolks and passionfruit pulp together and set aside near the stove.
- Pour the heavy cream into a heavy bottomed saucepan and heat until the liquid comes to a simmer.
- Whisk the egg yolks constantly while you very gradually drizzle the hot liquid into the eggs. (Do not pour the liquid in all at once or without stirring or the yolks may curdle.)
- Strain the mixture into a glass jug with a pour spout and discard any solids left in the strainer.
- Divide the custard evenly among the prepared ramekins. If there are any bubbles on the surface of the custard, run your kitchen torch over the tops to pop the bubbles.
- Place the pan of filled ramekins on a middle rack in the oven and pour boiling water from the kettle into the baking pan (taking care not to splash any into the custard) until the water comes halfway up the sides of the ramekins.
- Bake the custards for 35-45 minutes, until the edges look set but it is still slightly jiggly in the middle. (See video for more detail.)
- Remove the custards from the water bath and let cool to room temperature.
- Cover and refrigerate the cooled custards for at least 4 hours (and up to 2 days), or until completely chilled.
- Right before you are ready to serve, top each custard with a thin, even layer of granulated sugar.
- Using a kitchen torch, caramelize the sugar until it is brown. Let cool for a few minutes until the tops are hardened and then serve right away.
